Emerils Shrimp Étouffée Recipe

There’s something incredibly comforting about a rich, flavorful bowl of Emerils Shrimp Étouffée Recipe, and this recipe is one I keep coming back to.

I made it last night, and the aroma of the “holy trinity” sautéing with the dark roux filled my entire house with that classic Louisiana scent.

It took me right back to New Orleans. This dish looks impressive, but I find the process of building the flavors step-by-step to be almost meditative.

Serving it over a bed of fluffy rice to soak up all that incredible sauce is non-negotiable in my book. It’s pure, soulful comfort food.

Ingredients

To create an authentic and deeply flavorful étouffée, the quality of your ingredients is key. Here’s what you’ll need to bring this classic dish to life.

• 6 tablespoons unsalted butter – This is the foundation of your roux, providing a rich, nutty flavor as it cooks.
• ½ cup all-purpose flour – Combined with butter, this creates the roux that thickens and colors the étouffée.
• 2 cups onions, chopped – An essential part of the Cajun “holy trinity,” providing a sweet and savory base.
• 1 cup green bell pepper, chopped – The second member of the trinity, adding a slightly sharp, vegetal note.
• 1 cup celery, chopped – The final piece of the trinity, offering a subtle, earthy balance.
• 2 tablespoons garlic, minced – Use fresh garlic for the most aromatic and pungent flavor.
• 1 (14.5 ounce) can diced tomatoes – These add a touch of acidity and sweetness that cuts through the richness.
• 2 bay leaves – Infuses the sauce with a subtle herbal background note.
• 4 cups vegetable stock – Creates the body of the sauce. For a richer flavor, you can use shrimp or chicken stock.
• 3 lbs medium shrimp, peeled and deveined – The star of the show. Using 21-25 count shrimp provides the perfect bite.
• 2 tablespoons Emeril’s Original Essence – A pre-made Creole seasoning blend that simplifies the spice mix.
• 2 teaspoons salt – Essential for bringing all the flavors together.
• ½ teaspoon cayenne pepper – Adds a gentle, warming heat. Adjust to your personal spice preference.
• ¼ cup fresh parsley, chopped – Stirs in at the end for a burst of fresh, peppery flavor.
• ½ cup green onion tops, thinly sliced – Used as a garnish for a final touch of freshness and mild onion flavor.

Note: This recipe yields approximately 3 quarts, which serves about 8-10 people.

Variations

While the classic recipe is fantastic, you can easily adjust it to fit your preferences or what you have on hand. Here are a few ideas to get you started.

• Protein Swap: This recipe is traditionally made with crawfish. Feel free to substitute the shrimp with 3 lbs of crawfish tails for a more classic take. You can also use diced chicken thighs for a non-seafood version.
• Richer Stock: For a deeper seafood flavor, make a quick shrimp stock by simmering the shells from your shrimp with some water, onion, and celery for about 20 minutes.
• Add Some Smoke: Incorporate about a half-pound of sliced andouille sausage. Brown it after cooking the vegetables and before adding the stock to infuse the dish with a smoky, spicy flavor.
• Adjust the Heat: If you love spicy food, add a minced habanero or serrano pepper along with the garlic, or simply increase the amount of cayenne pepper.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes

Equipment You Need

• Dutch Oven or Heavy-Bottomed Pot: This is crucial for making the roux evenly without scorching and for simmering the étouffée.
• Whisk: Essential for creating a smooth, lump-free roux and incorporating the stock.
• Wooden Spoon or Spatula: Perfect for stirring the roux and scraping the bottom of the pot.
• Chef’s Knife and Cutting Board: For efficiently chopping all the vegetables that form the base of the dish.

How to Make Emeril’s Shrimp Étouffée

This recipe is all about building layers of flavor, starting with a rich roux and finishing with fresh herbs. The process is straightforward and yields a truly rewarding meal. Take your time with each step, and you’ll be rewarded with a dish that tastes like it came straight from a New Orleans kitchen.

Create the Roux and Sauté the Vegetables

The foundation of any great étouffée is the roux. In a large Dutch oven over medium heat, melt the butter. Once it’s fully melted, sprinkle in the flour and whisk until smooth. Continue stirring constantly with a wooden spoon or spatula for about 5 minutes, until the roux turns a beautiful peanut butter color. Add the chopped onions, bell peppers, and celery to the pot. Continue to cook, stirring often, for about 10 minutes, until the vegetables have softened and are aromatic. Stir in the minced garlic and cook for one minute more.

Build the Sauce

Now it’s time to turn the roux and vegetables into a savory sauce. Pour the diced tomatoes into the pot and season with the bay leaves, salt, cayenne, and one tablespoon of Emeril’s Original Essence. Cook for 2-3 minutes, allowing the tomatoes to break down slightly. Slowly pour in the vegetable stock while whisking briskly to ensure the roux dissolves into the liquid without any lumps. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally.

Finish and Serve

For the final step, season the peeled and deveined shrimp with the remaining tablespoon of Emeril’s Original Essence. Add the seasoned shrimp to the simmering sauce, stirring to distribute them evenly. Cook for 5-7 minutes, just until the shrimp are pink, firm, and cooked through—be careful not to overcook them. Remove the pot from the heat and stir in the fresh parsley. Serve the étouffée immediately over hot steamed rice and garnish with sliced green onions.

Additional Tips for Making this Recipe Better

After making this recipe a few times, I’ve discovered a few small things that make a big difference.

• I find that taking your time with the roux is the most important part. Don’t rush it or turn up the heat too high, as it can burn easily. A consistent, medium heat and constant stirring are your best friends here.
• To really elevate the flavor, I always make my own shrimp stock with the shells. It adds a depth that you just can’t get from store-bought vegetable stock.
• Mise en place (prepping all your ingredients before you start cooking) is a lifesaver with this recipe. Once you start the roux, things move quickly, so having your vegetables chopped and seasonings measured out makes the process much smoother.
• I like to add the shrimp at the very end and just let them cook in the residual heat of the sauce. This prevents them from becoming tough and rubbery, ensuring they are perfectly tender.

How to Serve Emeril’s Shrimp Étouffée

The classic way to serve shrimp étouffée is ladled over a generous mound of fluffy, long-grain white rice, which acts as the perfect vehicle for the rich sauce. For presentation, spoon the étouffée around a central scoop of rice in a shallow bowl.

A generous sprinkle of fresh, thinly sliced green onions and chopped parsley not only adds a pop of color but also a necessary touch of freshness. Serve with a side of crusty French bread for dipping.

Nutritional Information

Here is a general overview of the nutritional facts for this dish.

• Calories: ~350 kcal (per serving, without rice)
• Protein: 28g
• Carbohydrates: 25g
• Fat: 15g

Make Ahead and Storage

This dish is great for leftovers and can be prepared partially in advance.

Make Ahead: You can make the étouffée base (everything except the shrimp and final herbs) up to two days in advance. Let it cool and store it in an airtight container in the refrigerator. When ready to serve, gently reheat the base on the stove until simmering, then add the shrimp and cook as directed.

Storing: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and often taste even better the next day.

Freezing: It is generally not recommended to freeze the finished étouffée, as the texture of the shrimp can become tough upon reheating. However, the sauce base freezes beautifully for up to 3 months. Thaw it in the refrigerator overnight before reheating and adding fresh shrimp.

Why You’ll Love This Recipe?

Here are just a few reasons why this shrimp étouffée recipe will quickly become a favorite.

• Authentic Creole Flavor: This recipe follows the classic method, from the rich roux to the “holy trinity” of vegetables, delivering a true taste of New Orleans that is deeply savory and complex.
• Impressive Yet Achievable: While étouffée sounds fancy, the step-by-step process is straightforward enough for any home cook. It’s a perfect dish for a special weekend dinner or for impressing guests.
• Incredibly Comforting: It’s a hearty, soulful, and warming meal. A bowl of this rich, shrimp-filled stew over rice is the ultimate comfort food on a cool evening.
• Feeds a Crowd: This recipe makes a large batch, perfect for family dinners or gatherings. It’s a one-pot meal that satisfies everyone and fills the house with an amazing aroma.